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Pasta e Fagioli

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Pasta e Fagioli is a traditional Italian soup featuring tender pasta, creamy beans, and vegetables simmered in a savory tomato broth. This hearty dish is packed with flavor and perfect for a cozy meal any day of the week.

Ingredients

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  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken or vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 cup small pasta (ditalini or elbow)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp crushed red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese (for serving)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5-6 minutes until softened.
  2. Stir in garlic and cook for another minute until fragrant.
  3. Add diced tomatoes, broth, oregano, basil, red pepper flakes, salt, and black pepper. Bring to a boil.
  4. Reduce heat and let simmer for 10 minutes to blend flavors.
  5. Stir in cannellini beans, kidney beans, and pasta. Simmer for 10-12 minutes or until pasta is cooked al dente.
  6. Taste and adjust seasoning as needed. Remove from heat.
  7. Serve hot, topped with grated Parmesan cheese and fresh parsley.

Notes

  • For a thicker texture, mash some of the beans with a fork before adding them to the soup.
  • Use vegetable broth to keep the recipe vegetarian.
  • This soup tastes even better the next day as the flavors meld.
  • Serve with crusty bread for a complete meal.

Nutrition

Find it online: https://amandafood.com/pasta-e-fagioli/